國立虎尾科技大學 |

Effect of emerging processing methods on the food quality = advantages and challenges /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effect of emerging processing methods on the food quality/ edited by Shahin Roohinejad ... [et al.].
Reminder of title:	advantages and challenges /
other author:	Roohinejad, Shahin.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	xiii, 200 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Food industry and trade - Technological innovations. -
Online resource:	https://doi.org/10.1007/978-3-030-18191-8
ISBN:	9783030181918

Effect of emerging processing methods on the food quality = advantages and challenges /
Effect of emerging processing methods on the food qualityadvantages and challenges /[electronic resource] :edited by Shahin Roohinejad ... [et al.]. - Cham :Springer International Publishing :2019. - xiii, 200 p. :ill., digital ;24 cm.

Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds.

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.

ISBN: 9783030181918

Standard No.: 10.1007/978-3-030-18191-8doiSubjects--Topical Terms:

561735
Food industry and trade
--Technological innovations.

LC Class. No.: TP370.5 / .E344 2019

Dewey Class. No.: 664.024

Effect of emerging processing methods on the food quality = advantages and challenges /
LDR:02921nam a2200325 a 4500 001 941589
003 DE-He213
005 20191127131637.0
006 m d
007 cr nn 008maaau
008 200417s2019 gw s 0 eng d
020 $a 9783030181918 $q (electronic bk.)
020 $a 9783030181901 $q (paper)
024 7 $a 10.1007/978-3-030-18191-8 $2 doi
035 $a 978-3-030-18191-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5 $b .E344 2019
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 664.024 $2 23
090 $a TP370.5 $b .E27 2019
245 0 0 $a Effect of emerging processing methods on the food quality $h [electronic resource] : $b advantages and challenges / $c edited by Shahin Roohinejad ... [et al.].
260 $a Cham : $c 2019. $b Springer International Publishing : $b Imprint: Springer,
300 $a xiii, 200 p. : $b ill., digital ; $c 24 cm.
505 0 $a Assessment of food quality using profiling techniques: Pros and cons aspects -- Handling the data generated by profiling techniques for evaluation the food quality -- High pressure processing -- Pulsed electric fields -- Ultraviolet -- Pulsed light -- Irradiation -- Ultrasounds.
520 $a This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.
650 0 $a Food industry and trade $x Technological innovations. $3 561735
650 0 $a Food $x Biotechnology. $3 557257
650 0 $a Food $x Composition. $3 557409
650 0 $a Agricultural processing. $3 970769
650 1 4 $a Food Microbiology. $3 582543
650 2 4 $a Organic Chemistry. $3 673440
700 1 $a Roohinejad, Shahin. $3 1178650
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-18191-8
950 $a Biomedical and Life Sciences (Springer-11642)